Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
- 1 x 4-pound (1.8 kg) whole, boneless leg of lamb
- Salt and pepper
- 2 cloves garlic, minced
- 6 anchovy filets, minced
- ½ bunch parsley, chopped
- 2 tablespoons (30 ml) chopped rosemary leaves
- 1 lemon, juice and zest
- 2 tablespoons (30 ml) extra virgin olive oil
- 4 cups (950 ml) chopped spinach
- Oil, for searing
- Flaky sea salt, to finish
Method:
Preheat oven to 275 F (135 C).
Butterfly the leg of lamb to create a large rectangle of even thickness. Score the interior flesh, season well with salt and pepper.
In a small bowl, combine garlic, anchovy, parsley, rosemary, lemon juice, lemon zest, and olive oil to make a paste.
Rub half of the mixture into the inside of the butterflied seasoned lamb.
Add chopped spinach.
Roll lamb around the spinach to form a roast, secure the roast with butcher’s twine to prevent unrolling.
Rub remaining paste mixture over exterior of lamb.
Place lamb in a roasting pan fitted with a rack.
Transfer to oven and roast for 3 to 3 1/2 hours to an internal temperature of 140 F (60 C).
Remove from oven.
Heat oil in a large skillet over medium-high heat. Sear the roast until evenly browned and crisp.
Remove twine, slice and serve hot. Garnish with the flaky sea salt.
